Tarkhunis Ghvezeli - Georgian Tarragon Chicken

Ingredients

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 2 tablespoons fresh tarragon leaves, chopped 2 tablespoons fresh tarragon leaves, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 32g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the chopped tarragon, minced garlic, lemon juice, ground coriander, paprika, cumin, salt, and pepper.
2. 2.
   Add the boneless chicken thighs to the marinade and mix well, ensuring each piece is coated. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat a drizzle of olive oil in a skillet over medium heat.
4. 4.
   Add the marinated chicken thighs to the skillet and cook for about 6-8 minutes per side, or until cooked through and golden brown.
5. 5.
   Remove the chicken from the skillet and let it rest for a few minutes before serving.
6. 6.
   Serve the Tarkhunis Ghvezeli with rice or bread to soak up the flavorful juices.

Treat your ingredients with care...

• Tarragon — Make sure to use fresh tarragon leaves for the best flavor. If you can't find fresh tarragon, you can substitute with dried tarragon, but reduce the quantity by half.
• Chicken thighs — Boneless chicken thighs work best for this recipe as they remain tender and juicy during cooking. If you prefer chicken breasts, make sure not to overcook them to avoid dryness.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice over the cooked chicken before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
• If you don't have tarragon, you can substitute it with fresh dill or basil for a different twist on the dish.
• To achieve a beautiful golden crust on the chicken, make sure the skillet is hot before adding the chicken thighs.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Tarkhunis Ghvezeli with a side of fluffy basmati rice or warm crusty bread to soak up the delicious juices. Garnish with fresh tarragon leaves for an extra touch of freshness.

Presentation advice

Arrange the cooked chicken thighs on a platter, drizzle with a little olive oil, and sprinkle with chopped tarragon leaves for an attractive presentation. Serve with the side dish and garnish with lemon wedges for a pop of color.